Post by kickingfrog on Jan 21, 2014 11:16:29 GMT
Posted by Geraldine on 20/1/2014
GF board
Here's a recipe that I've made several times, they are moreish, non GF people have loved them. If I've not had an orange in the fruit bowl, have used 1 teaspoon of orange oil flavouring, we buy that from Lakeland.
Crispy Orange, Polenta and Almond Cookies
Makes 20 cookies
Preparation time 10 minutes plus chilling.
Cooking time 8 minutes.
Oven temperature 180C, 350F, Gas Mark 4
75g 3 oz polenta
25g 1 oz rice flour
25 g 1 oz ground almonds
1/2 teaspoon gluten free baking powder
75g 3 oz icing sugar
50g 2 oz butter, cubed
1 egg yolk beaten
grated rind of 1 orange
25g 1 oz flaked almonds.
1) Cover two baking sheets with nonstick baking paper. Place the polenta, flour, ground almonds, baking powder, icing sugar, and butter in a food processor and whizz until the mixture resembles fine breadcrumbs, or rub in by hand in a large bowl.
2) Stir in the egg yolk and orange rind and bring together to make a dough. Wrap closely and chill for 30 minutes.
3) Remove dough from the refrigerator and roll out thinly on a surface dusted lightly with rice flour. Cut into 20 rounds with a 4cm 1 1/2 inch cutter. Transfer to the prepared baking sheets, sprinkle with the almonds and place in preheated oven, for about 8 minutes until golden. Remove the cookies from the oven, leave for a few minutes to harden, then transfer to a wire rack to cool.
Note from me, spread the cookies reasonably far apart as they do spread while cooking.
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Posted by GFT
Peanut Butter Cookies
4 oz butter, softened
3 oz caster sugar
3 oz light muscovado sugar
4 oz crunchy peanut butter
1 egg, beaten
1/2 tsp vanilla extract
6 1/2 oz Doves Gluten Free Plain White Flour Blend
1 tsp baking powder
3 oz shelled peanuts, chopped but not too finely
Preheat the oven to 180C / 350F / Gas Mark 4
Beat the butter, sugars and peanut butter until light and fluffy (I let my Kenwood Chef take the strain)
Add the beaten egg with the vanilla essence and beat well
Add the sifted Doves Plain White Flour Blend and half the peanuts and mix gently but thoroughly
Divide the dough (I use a teaspoon for this) into roughly 28 balls and space them well apart on baking trays lined with baking parchment
Flatten the balls slightly with a fork and top the biscuits with the remaining peanuts
Bake for 10/12 minutes or until pale golden and slightly soft in the middle
Leave to firm for a few minutes on the baking trays before removing to a wire rack to cool
*****************************
GF board
Here's a recipe that I've made several times, they are moreish, non GF people have loved them. If I've not had an orange in the fruit bowl, have used 1 teaspoon of orange oil flavouring, we buy that from Lakeland.
Crispy Orange, Polenta and Almond Cookies
Makes 20 cookies
Preparation time 10 minutes plus chilling.
Cooking time 8 minutes.
Oven temperature 180C, 350F, Gas Mark 4
75g 3 oz polenta
25g 1 oz rice flour
25 g 1 oz ground almonds
1/2 teaspoon gluten free baking powder
75g 3 oz icing sugar
50g 2 oz butter, cubed
1 egg yolk beaten
grated rind of 1 orange
25g 1 oz flaked almonds.
1) Cover two baking sheets with nonstick baking paper. Place the polenta, flour, ground almonds, baking powder, icing sugar, and butter in a food processor and whizz until the mixture resembles fine breadcrumbs, or rub in by hand in a large bowl.
2) Stir in the egg yolk and orange rind and bring together to make a dough. Wrap closely and chill for 30 minutes.
3) Remove dough from the refrigerator and roll out thinly on a surface dusted lightly with rice flour. Cut into 20 rounds with a 4cm 1 1/2 inch cutter. Transfer to the prepared baking sheets, sprinkle with the almonds and place in preheated oven, for about 8 minutes until golden. Remove the cookies from the oven, leave for a few minutes to harden, then transfer to a wire rack to cool.
Note from me, spread the cookies reasonably far apart as they do spread while cooking.
*****************************
Posted by GFT
Peanut Butter Cookies
4 oz butter, softened
3 oz caster sugar
3 oz light muscovado sugar
4 oz crunchy peanut butter
1 egg, beaten
1/2 tsp vanilla extract
6 1/2 oz Doves Gluten Free Plain White Flour Blend
1 tsp baking powder
3 oz shelled peanuts, chopped but not too finely
Preheat the oven to 180C / 350F / Gas Mark 4
Beat the butter, sugars and peanut butter until light and fluffy (I let my Kenwood Chef take the strain)
Add the beaten egg with the vanilla essence and beat well
Add the sifted Doves Plain White Flour Blend and half the peanuts and mix gently but thoroughly
Divide the dough (I use a teaspoon for this) into roughly 28 balls and space them well apart on baking trays lined with baking parchment
Flatten the balls slightly with a fork and top the biscuits with the remaining peanuts
Bake for 10/12 minutes or until pale golden and slightly soft in the middle
Leave to firm for a few minutes on the baking trays before removing to a wire rack to cool
*****************************